788 computer-science-quantum "https:" "https:" "https:" "https:" "U.S" positions at Ivy Tech Community College in United States
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Reports To: Department/Program Chair Who We Are: We are an open-access college that fuels Indiana’s economy through excellence in teaching and proactive engagement with industry and community partners
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resources in the library, including computers and computer applications, audio/visual equipment, the print management system, and the scanning/fax station. Proactively assist all students with technology
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polarity, 110 voltage, and 208/220 voltage. Must be able to comprehend and follow LOTO program. - Availability to respond to building emergencies and work off shift hours, including weekends, as requested by
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contribution Dental plan with no-cost preventive services and coverage for orthodontia Vision plan with low-cost exams and allowances for glasses or contact lenses Employee Assistance Program offering no-cost
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Job Title: Adjunct Faculty - Phlebotomy Location: Indianapolis Job Type: Part-time Classification: Adjunct faculty Salary Range: $48.67 Per Contact Hour Reports To: Department/Program Chair *All
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: Health & Wellness Access to a comprehensive vision care plan with low-cost exams and allowances for glasses or contact lenses Employee Assistance Program offering no cost confidential counseling sessions
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Job Title: Adjunct Faculty - Accounting Location: Indianapolis Job Type: Part-time Classification: Adjunct faculty Salary Range: $48.67 Per Contact Hour Reports To: Department/Program Chair *All
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public health guidelines and program standards. • Support clinic readiness for audits or inspections by maintaining accurate compliance records. Compensation: $19/hr Educational Environment Collaboration
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ASOM 7.1 for at least one program within the Schools of oversight, including the following programs: Building Construction Technology; Welding; Business; Computer Science; Data Analytics
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/ Culinary Management Program. Apply today if you have the education, experience, and skills to teach courses such as: Basic Food Theory and Skills; Soups, Stocks, and Sauces; Meat and Seafood Fabrication and